Name: Recipe for Couscous Salad with Chickpeas, Cranberry, and Feta | Almanac.com
Yield: 8 servings
Ingredients: 3 cups pearl couscous (cooked according to package directions); 1 cup feta or goat cheese; 3⁄4 cup dried cranberries; 1⁄2 cup chopped pecans; 2 cans (15.5 ounces each) chickpeas; drained and rinsed; 5 basil leaves; chopped; 2 large oranges; peeled and chopped; 1 small red onion; chopped

Photo Credit

Lori Pedrick

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff

Yield

8 servings

Salad

Ingredients

3 cups pearl couscous (cooked according to package directions)

1 cup feta or goat cheese

3⁄4 cup dried cranberries

1⁄2 cup chopped pecans

2 cans (15.5 ounces each) chickpeas, drained and rinsed

5 basil leaves, chopped

2 large oranges, peeled and chopped

1 small red onion, chopped

Vinaigrette

Ingredients

1⁄2 cup olive oil

1⁄4 cup balsamic vinegar

4 tablespoons orange juice

1 tablespoon orange zest

2 teaspoons honey

salt and freshly ground black pepper, to taste

About The Author

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...

Read More from The Old Farmer’s Almanac Editors